Maple Bacon Hashbrown Breakfast Burritos

Preheat oven to 400°F (200°C). Arrange bacon slices on a sheet pan and bake for 20 minutes, or until golden brown and crispy.

Remove the cooked bacon from the pan, leaving the rendered fat. Spread the shredded potatoes evenly over the pan, season with salt and pepper, and bake for 20 minutes.

While the potatoes bake, crumble the cooked bacon. In a bowl, combine the crumbled bacon, diced Canadian bacon, maple syrup, garlic powder, and dried thyme. Mix well.

In a blender, combine eggs, egg whites, cottage cheese, and corn starch. Blend until smooth.

Once the potatoes are cooked, remove the pan from the oven. Sprinkle the maple bacon mixture evenly over the potatoes.

Pour the blended egg mixture over the potato and bacon layers. Season with more salt and pepper, then top with shredded cheddar cheese.

Return the sheet pan to the oven and bake at 400°F (200°C) for 25-30 minutes, until the eggs are set and the top is golden brown.

Let the egg bake cool slightly, then slice into 10 even rectangular portions.

Prepare the cream sauce by mixing the Greek yogurt, hot sauce, and a pinch of garlic powder, salt, and pepper in a small bowl.

To assemble, spread a layer of the cream sauce onto a burrito tortilla. Place one portion of the egg bake on top, fold, and roll tightly.

Enjoy immediately or wrap in parchment paper and freeze for a quick meal-prep breakfast.